Abstract
Honey is a natural source of food with countless health benefits. This study was to investigate the quality of honey from well-known honey extraction modes in the Brong Ahafo Region of Ghana. 24 honey samples were taken from bee farms in two districts in the region and subjected to physicochemical and microbiology analysis. Moisture content of the honeys, their pH, water insoluble solids, and sugar were determined. ISO/IEC 17025, ISO 16140-1: 2016 methods of microbial assays were done to determine the presence of aerobes, coliforms, E.coli and fungi. Statistical analysis was carried out using the GraphPad Prism 5. The results indicated that moisture content of the honeys ranged from 14.46%-22.31%. The pH values were within the acidity range (4.1-4.3), whiles water insoluble solids ranged from 0.56% to 8.50%; sucrose level ranged from 2.64%-3.12%, but the pressed honey had the highest glucose+fructose (90%). There was significant differences (p<0.05) in the microbial quality of the honeys from the two districts, and under the different treatments. Cold extracted honeys recorded the highest bacterial count of 4.614 × 103 cfu/g, honey from pressed method had the least count of 3.30 × 102 cfu/g. Food pathogens were not detected. Aerobes were within safe limits; hence, these honeys were classified as safe for consumption. The results indicated that the best mode of honey extraction was by honey press. All the detected counts fell within the acceptable limits. The study concluded that generally, honey produced locally is safe for consumption.
Read full article:
Citation: Adjaloo MK, Asare CY, Appaw W, Boahene O (2017) Assessment of Honey Quality in Ghana: A Pilot Study of Honeys Produced in Drobo and Berekum. J Food Microbiol Saf Hyg 2: 123. Doi: 10.4172/2476-2059.1000123
Copyright: © 2017 Adjaloo MK, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.